Wednesday, September 19, 2012

I was originally going to call these “crab and corn
cupcakes,” but since I’ve still not perfected my bacon frosting recipe, I
decided to hold off and go with the slightly less exciting sounding
“crab-stuffed corn muffins.” And no, I’m not kidding about the bacon frosting.

Besides, since these were inspired by the food wish for new,
easy and interesting football party snacks, I think “muffins” sounds a little
more gridiron than cupcakes. Regardless, they were simple to make, and (as I
tested personally) quite delicious eaten while watching a football game,
possibly with beer(s).

As some of you longtime viewers may have noticed, this is a
variation on something we posted many years ago called “Kernel Porker's Barbecued Pork-Stuffed Corn Muffins,” and I always
wondered how it would be with crabmeat. When I got the usual autumn avalanche
of football-themed food wishes, I figured the time was right to find out, and I
was very happy with the results!

As I mention in the video, they reminded me of a New England
crab or lobster roll, where they simply pile warm, buttery seafood on those
toasted rolls. This was heavier, but just as pleasurable. Anyway, unlike the
replacement referees that are now calling the games, these didn’t suck, and
certainly won’t be a season-long embarrassment to the league. I hope you give
them a try soon. Enjoy!

I was thinking how disappointed I was that you didn't throw your always hilarious Eminem reference in after you said "around the outside," but you more than made up for it just a few seconds later with the Salt 'n Peppa reference. Nice work, sir. :)

Hi chef John. Since fresh crab is not available everywhere here in Sao Paulo, Brazil, I tried this recipe with cheese (a local variety called Minas) and sundried tomatoes. I seasoned the batter with black pepper and nutmeg and it turned out really good. This is not the first time I succesfully try one of your recipes. I've become a huge fan of your blog!